DE102014117482A1 - Packaging for a food product - Google Patents

Abstract

Packaging means (1) for a food product comprising at least one two-dimensional graphic code (2) for storing and providing product information (6, 7) about the food product, wherein the two-dimensional graphic code (2) at least partially at least one preferably irreversibly variable dye (3) and an activation barrier (4), wherein the at least one variable dye (3) is adapted to change its visibility as a function of an applied temperature when the activation barrier (4) has been deactivated.

Description

The invention relates to a packaging, which is preferably suitable for a food product, with a label, by means of which the freshness of the food product contained in the packaging can be monitored.

For the freshness of a food product, it is regularly necessary to maintain a cold chain. The term "cold chain" means that a food product has been continuously cooled on the way from the producer to the end user. If a prescribed cooling in this way was only partially respected, one speaks of a "broken cold chain". Compliance with the cold chain can mean adherence to different limit temperatures that the food product must not exceed in the individual phases of its manufacture and transport in order to maintain the cold chain. These limit temperatures can be absolute on the one hand. The term "absolute" here means that the food product must never (even for a very short period of time) be exposed to a temperature above a certain limit temperature. The limit temperatures can also be relative and time-related. This means that the food product must not exceed a limit temperature for a certain period of time. An example of this would be a limit temperature of 10 ° C, which may be exceeded for a maximum period of, for example, 10 minutes. There are also staggered limit temperatures possible. For example, it is conceivable that a cold chain is considered to be met when a food product is exposed to a temperature of more than 5 ° C for 5 minutes and the cold chain is also maintained when the food is exposed to a temperature of more than 10 ° C for 1 minute while the cold chain is not considered to have been met, if either the limit temperature of 5 ° C has been exceeded within a period of 5 minutes or the limit temperature of 10 ° C has been exceeded in a 1 minute period.

Very different combinations of absolute limit temperatures, relative limit temperatures and staggered limit temperatures within the definition of a cold chain are possible. This depends on the particular food product and the corresponding requirements of the traffic in particular of the end user.

It has been found in the past that adhering to a cold chain for a food product is regularly complicated to understand. For this reason, markings on the packaging of the food product are advantageous, on which compliance with a cold chain can be accurately recognized. Such markings are possible, for example, with thermochromic markers which change color when certain limit temperatures have been exceeded. Such thermochromic labels are known in principle. However, it has been found that the use of such thermochromic markings alone is often insufficient to provide information about compliance with a cold chain that meets the needs of a professional or end user. For an end user, the information should be particularly easy to understand. For a professional user, automated / machine readability of the information is always in the foreground. For this reason, improved methods of labeling food products that enable monitoring of a cold chain of the food product are desirable.

Starting from this prior art, it is an object of the present invention to propose an improved packaging means for a food product, which allows the monitoring of a cold chain of the food product.

These objects are achieved with a packaging means according to the features of claim 1. Further advantageous embodiments of the packaging means are given in the dependent formulated patent claims. The features listed individually in the claims can be combined with one another in any technologically meaningful manner and can be supplemented by explanatory facts from the description, wherein further embodiments of the invention are shown.

Described herein is a packaging means preferably for a food product having at least one two-dimensional graphic code for storing and providing product information about the product, wherein the two-dimensional graphic code at least partially comprises at least one variable dye and an activation barrier, the at least one variable colorant being adapted thereto is to change its visibility in response to an applied temperature when the activation barrier has been deactivated.

The packaging means of the food product may be any packaging for a food product or any component of a food product packaging. The package is, for example, a carton or box for a food product on which said two-dimensional graphic code is applied. It is also conceivable that the packaging is a label which can be applied to a packaging of a food product, for example, an adhesive label. A packaging material in this sense may also be attached directly to the product in question.

The two-dimensional graphic code includes in particular a QR code (QR = quick response). QR codes are two-dimensional graphic codes, which go back to developments of the company Denso Waves. QR codes include binary coded information readable in the form of square pixels arranged in a two-dimensional matrix for a reader. QR codes each have position markings that reveal the outer dimensions and the orientation of the QR code and enable readability with a reading device. In addition, QR codes have synchronization patterns which define a grid of the square pixels of the QR code. In a QR code, any information can be stored in binary form. Depending on the size of the QR code, different amounts of information can be stored. For example, QR codes with between 21 × 21 and 171 × 171 square pixels are standardized.

A QR code usually has a relatively high fault tolerance. A QR code can also be evaluated by an electronic reading device, even if parts of the QR code are no longer exactly recognizable. Depending on the density of information in the QR code, the information in the QR code can be completely reconstructed, for example, if 25% of the QR code is unreadable. QR codes are therefore particularly advantageous for the described two-dimensional graphic code on the packaging for a food product, because the two-dimensional graphic code can be damaged, for example, by the transport and storage of the food product (for example mechanically). The reconstructability of the QR code makes it possible to still evaluate information from the QR code.

The product information stored in the described package in the two-dimensional graphic code may, for example, comprise information stored in a QR code about the freshness of a food product and, in particular, information about compliance with a cold chain of the food product. In particular, the product information may also contain information as to how further information stored in the two-dimensional graphic code is to be interpreted.

• – Kontrast
• – Helligkeit
• – Färbung
• – Sättigung

The at least one variable dye of the QR code may also be referred to as a thermochromic dye. The term "variable dye" describes in particular that this dye can change at least one of the following properties as a function of a temperature:

• - Contrast
• - Brightness
• - Coloring
• - saturation

The change of the dye may be reversible (reversibly variable dye) or irreversible (irreversibly variable dye). A reversibly variable dye returns to its original state when the temperature returns to a (previously present) starting temperature. An irreversibly variable dye remains in its changed state when a temperature after a change of the dye again reaches a (previously present) starting temperature. Preference is given here to the use of at least one irreversibly variable dye, because by using an irrversible variable dye exceeding of limit temperatures can be recorded and recognized regardless of whether subsequent output temperature is reached again or not.

The dye is most preferably a natural dye that can be used in the food industry without having toxic effects. In particular, the variable colorant is authorized in accordance with EU Regulation No 1333/2008 and its corresponding updated food annex and has an E number. This is particularly preferred for all components of the dye, which should preferably also each have an E number. The variable dye preferably comprises at least one biopolymer, at least one natural dye and at least one reaction medium selected from the group of fatty acids and their derivatives, gallic acid and derivatives thereof and mixtures thereof.

Details of the variable dye can be found, for example, in International Patent Application WO 2014/044462 A1 whose content is fully referenced here.

Preferably, natural dyes having an anthocyanidin structure are used. Such natural dyes are subdivided into sugar-free aglycones and glycosides. Both substructures can be used. Anthocyanidins are approved as food additives under E number 163.

Preferred anthocyanidins are cyanidin, delphinidin, aurantinidin, petunidin, peonidin, malvidin, pelargonidin, rosinidin, europinidine and luteolinidin. Allows the formation of dimers, Aggregates / chelates both with each other and with the biopolymer or the reaction medium.

Preferred reaction medium are gallic acid and its derivatives, in particular gallates, saturated, monounsaturated or polyunsaturated fatty acids and their derivatives, in particular esters, and branched carboxylic acids. An important property feature of carboxylic acids is their self-assembly into dimers. Many different fatty acids can be used to form the thermochromism. Advantageously, thermochromic properties can be produced in a wide range of applications. The property range of the thermochromic properties is inter alia coupled with the melting point of the fatty acids and can be controlled via this melting point, for example, between -55 ° C and +81 ° C by selecting and influencing specific fatty acids. If necessary, the work area can be extended.

As fatty acids, both unsaturated and saturated fatty acids and mixtures thereof can be used. The unsaturated fatty acids are preferably selected from the following group: petroselinic acid, palmitoleic acid, myristoleic acid, oleic acid, elaidic acid, gadoleic acid, undecylenic acid, icosenoic acid, vaccenic acid, cetoleic acid, erucic acid, nervonic acid, cervonic acid, clupanodonic acid, timnodonic acid, linoleic acid, calendic acid, punicic acid, elaeostearic acid, arachidonic acid and Mixtures thereof.

The saturated fatty acids are preferably selected from the following group: formic acid, acetic acid, caprylic acid, pelargonic acid, capric acid, lauric acid, myristic acid, palmitic acid, margaric acid, stearic acid, arachidic acid, propionic acid, butyric acid, valeric acid, caproic acid, enanthic acid, behenic acid, lignoceric acid, cerotic acid, montanic acid, Melissic acid and mixtures thereof.

The skilled person understands that a multiplicity of structure derivatives can also be used here, for example alpha, gamma or beta structures or also ester, amine or amide structures. It will be readily apparent to those skilled in the art that the fatty acids or their derivatives may also be used in the form of mixtures. In particular, esters of stearic acid, palmitic acid, linoleic acid, erucic acid are particularly complex-stabilizing. Fatty acids and fatty acid esters are referred to in the food industry as E 570 and E 304, respectively.

In addition to fatty acids, preference is given to gallic acid and its derivatives, especially ester compounds (gallates), for use as reaction medium. Mixtures of fatty acids and galiates are also usable. Gallates are also approved as food fatty acids. Particular mention should be made of E 312 dodecyl gallate, E 311 octyl gallate and E 310 propyl gallate.

• i) der Ausbildung oder Auflösung von Wasserstoffbrücken im System,
• ii) der Bildung von Domänen/Aggregaten/Chelaten, gesteuert vorzugsweise durch die Wechselwirkung der Fettsäure oder Gallate mit der polaren Polymerkette, z.B. mit CA/CT A, PHB oder PLA,
• iii) der Ausbildung geordneter Strukturen zwischen Biopolymer – Naturfarbstoff – Fettsäure und/oder Gallat, wie diese als selbstorientierende Systeme in Biomaterialien gut bekannt sind (siehe H. Ringsdorf, Angew. Chem. 104, 1990, 1310 ), oder
• iv) durch das Zusammenwirken der oben genannten drei Effekte i), ii) und iii).

The thermochromic properties of the dye are made possible by the physicochemical interaction between anthocyanidin, biopolymer and fatty acid. A temperature-controlled proton transfer in the anthocyanidin structure triggers the change of color. In this case, both the intensity and the wavelength maximum can be switched. Thus, thermochromic switching effects can be achieved by the following mechanisms

• i) the formation or dissolution of hydrogen bonds in the system,
• ii) the formation of domains / aggregates / chelates, controlled preferably by the interaction of the fatty acid or gallate with the polar polymer chain, eg with CA / CT A, PHB or PLA,
• iii) the formation of ordered structures between biopolymer natural dye fatty acid and / or gallate, as are well known as self - orienting systems in biomaterials (see H. Ringsdorf, Angew. Chem. 104, 1990, 1310 ), or
• iv) through the interaction of the above three effects i), ii) and iii).

The thermochromic switching effect can be made reversible or irreversible with the help of these mechanisms. Depending on the temperature, reorientations occur at the molecular level. Bindings are strengthened or loosened and a concentration gradient of the natural dye or the fatty acid and / or galiat in a polymer volume of the dye is reversibly or irreversibly made possible. At the same time, the interaction between the fatty acid and the anthocyanidin changes as a function of the temperature, while at the same time both compounds either individually or as an interacting complex with the polymer chain change their interaction. In individual cases, all compounds are integrated into the polymer structure via physicochemical interactions, whereby this changes. In this case, the dye forms a new, superordinate polymer structure which does not break down further. The interactions between the different molecules can be triggered by both the polar and the dispersive structural units. This gives the system a very good thermodynamic stability. As a result, the optical macroscopic properties of the dye change.

The molar ratio between the starting compounds anthocyanidin and fatty acid and / or gallate, including their derivatives and Mixtures, in particular controls the proton transfer in the natural dye and thus the thermochromic behavior. In the following, mass ratios are given in terms of processing. When using mixtures of fatty acids and gallates ratios of 1:99 or 99: 1 can be used. Fatty acid or gallate or their mixture is used in terms of anthocyanidin dye in 10-fold to 50-fold excess, preferably with 15- to 35-fold excess. The anthocyanidin fatty acid (and / or gallate) complex is present at 2 to 38 percent in the biopolymer, preferably at 7 to 15 percent. Further influencing factors on the macroscopic optical behavior are the molecular weight, the MFR value and the crystalline / amorphous structure of the biopolymers used in the dye.

The activation barrier prevents the temperature effects on the variable dye from being affected before the packaging of the food product is actually filled with the food product. In particular, the packaging means of the food product should be able to be transported, manufactured and provided without the need for special precautions and without having to comply with the cooling chain for the food product before deactivating the activation barrier for the packaging means. In particular, the activation barrier is designed so that it can be deactivated as soon as the food product has been received in the packaging. From then a monitoring of the cold chain is required. The deactivation of the activation barrier is preferably carried out actively by appropriate measures of a user of the described packaging means.

As described, the product which is packaged with the packaging material and which is monitored by the packaging means is preferably a food product. The packaging material can also be used for other types of products that are sensitive to temperatures that occur. These include, for example, paints, solvents and lubricants that may be packaged with the packaging material. When the packaging material is used for such products, it is generally not necessary for the variable colorants used to be food compatible. It can then also be used variable dyes that would not be used in food technology and may be toxic or toxic.

Particularly preferred is the packaging means when the activation barrier comprises a protective layer protecting the variable dye, the protective layer being removed to deactivate the activation barrier.

Such a protective layer can in particular fix the molecular compound of the variable dye, so that a change of the dye can not occur regardless of the temperature acting on the dye.

Particularly preferred is the protective layer of a protective film which can be manually removed by a user of the described packaging means.

Further advantageous is the packaging means when the activation barrier comprises a chemical component in the variable dye.

For example, such a chemical moiety in the variable dye may be a particularly strong and independent chemical bond in the dye which is unaffected by temperature and which permanently fixes another temperature-sensitive chemical bond. The temperature-sensitive chemical compound is then responsible for the temperature-dependent variability of the dye. As soon as the permanent, temperature-dependent connection has been removed by another influencing variable (an influence in addition to the temperature), the temperature-sensitive connection can be regarded as activated. From then on, the activation barrier is deactivated. Einte corresponding temperature change after deactivation (in particular a temperature increase) then causes, for example, a resolution of the temperature-sensitive compound, so that the color of the variable dye varies depending on the temperature.

The packaging is particularly advantageous if the activation barrier can be deactivated by the action of radiation.

For example, the activation barrier may comprise a protective layer which is destroyed by radiation. It is also possible that a chemical component in the dye is changed by radiation to deactivate the activation barrier.

It is particularly preferred if the activation barrier is deactivated by ultraviolet radiation. Ultraviolet radiation does not occur in the normal operation of a packaging means or only to a limited extent. Appropriate devices for deactivating the activation barrier with the aid of UV radiation can be provided to the user of the packaging described.

For example, in the context of deactivating the activation barrier, a chemical compound in the dye can be altered with the aid of UV light to be placed in a state having the thermochromic properties of the dye described above.

In a further embodiment variant, a protective layer which acts as an activation barrier can be destroyed or altered with the aid of UV light, so that the thermochromic properties of the dye become active.

In a further embodiment variant, the activation barrier of the packaging can be deactivated with the aid of at least one medium.

Such a medium may be, for example, a gas used during transportation of food products to keep food products fresh. For example, such a gas is a mixture of ethene and nitrogen used to ripen bananas. Such a gas will occur in the vicinity of the described package for a food product only if said food product is already in the package. An activation barrier, the dependence of such a gas can be deactivated, makes it possible to passively deactivate the activation barrier, without a user of the package must actively intervene for this or without additional measures are necessary.

Furthermore, the packaging is advantageous if the two-dimensional graphic code comprises a QR code which does not change independently of the acting temperature.

Such a QR code may, for example, include information on how to interpret the two-dimensional graphic code on the packaging of the food product. Such a QR code may, for example, contain an indication as to which color value of a further section of the two-dimensional graphic code contains information about the cold chain of the food product. Such a QR code can be read with any intended reader. Such a reading device may include, for example, an application on a mobile phone.

Furthermore, the packaging is advantageous if the two-dimensional graphic code comprises a QR code which becomes visible or invisible as a function of the acting temperature.

Such a QR code may, for example, include a warning that will become visible as soon as the cold chain of the food product has been interrupted. Such a QR code may also be an indication of the quality of the product, which remains visible as long as the cold chain of the food product has been maintained uninterrupted.

Furthermore, the packaging is advantageous if the two-dimensional graphic code comprises a QR code, wherein a product information readably stored in the QR code changes as a function of an effective temperature.

Preferably, a user of the described packaging means receives a first product information when the cold chain of the food product has been adhered to and the user reads in the QR code. Preferably, the user of the food product receives a second product information when the cold chain of the food product has been interrupted.

Such a QR code with a variable product information as a function of an effective temperature or depending on the maintenance of a cold chain of a food product in particular also allows automatic processing of information about the cold chain of the food product in a logistics chain for the production, transport and provision of the food product. In particular, it is possible to read in the QR code of this kind regardless of whether it contains first product information or second product information and, for example, automatically set different price levels for the food product or dispose of the food product.

The packaging is particularly preferred when the at least one variable dye of the two-dimensional graphic code comprises a first dye whose visibility increases at a temperature above a switching temperature.

It is furthermore advantageous if the at least one variable dye of the two-dimensional graphic code comprises a second dye whose visibility decreases at a temperature above a switching temperature.

Particularly advantageous is the two-dimensional graphic code, when both a described first dye and a described second dye are present.

The visibility at a temperature above a switching temperature can change either abruptly or continuously.

A sudden or continuous change can be realized, for example, with the aid of appropriately designed temperature-dependent changeable chemical compounds within the dye. Compounds that dissolve immediately or that occur immediately when the temperature reaches the switching temperature are suitable for abrupt switching thermochromic dyes. Continuous variable colorants preferably have compounds which dissolve or form continuously (for example, statistically) under the action of temperature. For example, by selective choice of the individual constituents of the dye, a continuous change at temperatures above a switching temperature, wherein only after (for example) 30 minutes, a complete change of the dye has taken place.

• – ein konstanter Farbstoff, das unabhängig von der Schalttemperatur sichtbar ist,
• – ein erster Farbstoff, der bei der Schalttemperatur auf sichtbar schaltet, und
• – ein zweiter Farbstoff, der bei der Schalttemperatur von sichtbar auf unsichtbar schatet.

For a QR code whose contained product information changes depending on an effective temperature, it is regularly required that both a first dye and a second dye are present, wherein the switching temperature of both dyes is identical. This is of great importance for the free definition of the first and the second product information because, for this free specification of the product information, the different square pixels of the QR code must be able to be determined independently of other boundary conditions, depending on the product information contained. Overall, such a QR code usually requires three different dyes:

• A constant dye that is visible regardless of the switching temperature,
• A first dye which switches to visible at the switching temperature, and
• - A second dye, the schatet at the switching temperature of visible to invisible.

According to a further embodiment, two QR codes are arranged side by side, with a QR code disappearing when a switching temperature is reached, with a further QR code appearing when a switching temperature is reached. In this case, a QR code contains a first product information while the other QR code contains a second product information. This allows a very similar behavior as with only one changeable QR code which optionally provides first product information or second product information. A reader may be configured to automatically search for a QR code on the packaging means. The reader will then search for the respective visible QR code on the packaging means. If the reader recognizes two QR codes or does not even find a QR code, an error message can be displayed. This may occur, for example, when the switching temperatures of the first dyes and the second dyes used for the QR codes do not exactly match. The advantage of the variant with two QR codes for the first product information and the second product information is, above all, that no additional (third) constant dye is necessary. In addition, a higher fault tolerance of the system may be possible. Preferably, the two QR codes of such a system are arranged very close together to allow a reader to easily locate the QR codes.

• a) Bereitstellen eines beschriebenen Verpackungsmittels;
• b) Befüllen des Verpackungsmittels mit einem Lebensmittelprodukt;
• c) Deaktivieren einer Aktivierungsbarriere eines zweidimensionalen grafischen Codes der Verpackung;
• d) Bereitstellen einer ersten Produktinformation mit dem zweidimensionalen grafischen Code, wenn eine Temperatur eine Schalttemperatur nicht überschritten hat; und
• e) Bereitstellen einer zweiten Produktinformation mit dem zweidimensionalen grafischen Code, wenn die Temperatur die Schalttemperatur überschritten hat.

Particularly preferred is the use of the described packaging means in a method for monitoring the cold chain of a food product, comprising the following steps:

• a) providing a described packaging means;
• b) filling the packaging means with a food product;
• c) deactivating an activation barrier of a two-dimensional graphical code of the package;
• d) providing first product information with the two-dimensional graphical code when a temperature has not exceeded a switching temperature; and
• e) providing second product information with the two-dimensional graphic code when the temperature has exceeded the switching temperature.

The invention will be explained in more detail with reference to FIGS. It should be noted that the figures each show particularly preferred embodiments of the invention, to which, however, this is not limited. In particular, it should be noted that the figures and the size ratios shown in the figures are only schematic. It should be noted that in connection with the figures explained features can be combined with each other. The figures and the corresponding explanations are merely intended to provide various examples of features of a described packaging means. Show it:

1 : a first embodiment of a described packaging means before a change of the dye,

2 : the first embodiment of the described packaging means after changing the dye,

3 : the first embodiment of a described packaging means before deactivation of the activation barrier,

4 FIG. 2 shows a second embodiment of a described packaging means before changing a dye, FIG.

5 : a second embodiment of a described packaging means after changing the dye,

6 : a third embodiment of a described packaging means before changing the dye,

7 : a third embodiment of a described packaging means after changing the dye,

8th : A flow chart of a method described.

In the 1 to 7 is a packaging material 1 with a two-dimensional graphic code 2 shown. According to the embodiments in the 1 - 3 has the two-dimensional graphic code 2 a first code section 13 and a second code section 14 , In both sections of the code 13 . 14 there is a QR code 10 as well as a readable explanation 5 that the user of the packaging 1 explained. This readable explanation 5 may be, for example, a text that indicates in words, such as the QR code 10 in the respective first or second code section 13 . 14 should be applied. The explanation 5 may mean, for example, "read in". The QR code 10 in the first code section 13 is preferably non-variable and independent of the two-dimensional graphic code 2 acting temperature, this QR code represents 10 always the same information ready. Here, for example, a machine-readable explanation of the application of the two-dimensional graphic code 2 be deposited. The second QR code 10 in the second code section 14 is preferably visible as long as a cold chain of the food product in the package 1 was not interrupted. This QR code 10 For example, it may be an indication of the freshness of the product in the packaging 1 provide food product. This QR code 10 is with a variable dye 3 made, which may be applied for example by printing. This variable dye 3 is preferably a second dye which becomes invisible once a switching temperature has been exceeded. It is also conceivable a reverse application, in which the QR code 10 in the second code section 14 only visible if a cold chain has not been observed. Then this QR code can 10 For example, contain a warning according to which the cold chain for the food product was interrupted.

In 1 is the QR code 10 in the second code section 14 visible, noticeable. In 2 is the QR code 10 in the second code section 14 invisible. 3 shows the packaging 1 from the 1 and 2 where the two-dimensional graphic code 2 here from an activation barrier 4 covered as a protective layer 9 or as a protective film 8th is executed.

At the activation barrier 4 according to the 4 and 5 are also a first section of code 13 and a second code section 14 intended. In the first section of code 13 is a QR code 10 arranged in which information about the application of the two-dimensional graphic code 2 can be deposited. In the second code section 14 is only a punctiform or planar mark arranged, consisting of a variable dye 3 is formed, this variable dye 3 a first dye which becomes visible as soon as a switching temperature has been exceeded. Such a punctiform or planar marking is particularly suitable for effectively monitoring relative or staggered limit temperatures in the context of a cold chain. For example, in the QR code 10 from the 4 and 5 be defined, which colorings of the marking correspond to which temperature conditions during the cold chain.

At the activation barrier 4 according to 6 has the two-dimensional graphic code 2 only a QR code 10 which is a variable dye 3 both a first dye 11 as well as a second dye 12 includes. This QR code 10 provides different information depending on whether a switching temperature has been exceeded or not. In 6 Represents the QR code 10 a first product information 6 ready in 7 when a switching temperature has been exceeded, the QR code represents 10 a second product information 7 ready.

8th shows a flowchart of a described method with the method steps a) -e), which are carried out one behind the other. Normally, in process step d) a first product information 6 provided that a cold chain of a food product has been maintained. As soon as a switching temperature 15 has been exceeded, in step e) a second product information 7 provided.

The described packaging for a food product has great advantages, because information about the maintenance of a cold chain is provided very simply and clearly for the user and at the same time a processing of a Information on compliance with the cold chain of a food product can be utilized without difficulty and automatically in the logistics of transporting a food product.

LIST OF REFERENCE NUMBERS

1

packaging

2

two-dimensional graphic code

3

variable dye

4

activation barrier

5

explanation

6

first product information

7

second product information

8th

protector

9

protective layer

10

QR code

11

first dye

12

second dye

13

first code section

14

second code section

15

switching temperature

QUOTES INCLUDE IN THE DESCRIPTION

This list of the documents listed by the applicant has been generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Cited patent literature

• WO 2014/044462 A1 [0015]

Cited non-patent literature

• H. Ringsdorf, Angew. Chem. 104, 1990, 1310 [0023]

Claims (11)

Packaging material ( 1 ) preferably for a food product comprising at least one two-dimensional graphic code ( 2 ) for storing and providing product information ( 6 . 7 ) about the product, the two-dimensional graphic code ( 2 ) at least partially at least one variable dye ( 3 ) and an activation barrier ( 4 ), wherein the at least one variable dye ( 3 ) is adapted to change its visibility as a function of an acting temperature when the activation barrier ( 8th ) has been deactivated. Packaging material ( 1 ) according to claim 1, wherein the activation barrier ( 8th ) a protective layer ( 9 ) containing the variable dye ( 3 ), the protective layer ( 9 ) for deactivating the activation barrier ( 8th ) Will get removed. Packaging material ( 1 ) according to any one of the preceding claims, wherein the activation barrier ( 4 ) a chemical component in the variable dye ( 3 ). Packaging material ( 1 ) according to any one of the preceding claims, wherein the activation barrier ( 4 ) can be deactivated by the action of radiation. Packaging material ( 1 ) according to any one of the preceding claims, wherein the activation barrier ( 4 ) Can be deactivated by the action of a medium. Packaging material ( 1 ) according to one of the preceding claims, wherein the two-dimensional graphic code ( 2 ) a QR code ( 10 ), which does not change regardless of the applied temperature. Packaging material ( 1 ) according to one of the preceding claims, wherein the two-dimensional graphic code ( 2 ) a QR code ( 10 ), which becomes visible or invisible depending on the applied temperature. Packaging material ( 1 ) according to one of the preceding claims, wherein the two-dimensional graphic code ( 2 ) a QR code ( 10 ), with one in the QR code ( 10 ) readable product information ( 6 . 7 ) varies depending on an effective temperature. Packaging material ( 1 ) according to any one of the preceding claims, wherein the at least one variable dye ( 3 ) of the two-dimensional graphic code ( 2 ) a first dye ( 11 ) whose visibility at a temperature above a switching temperature ( 15 ) increases. Packaging ( 1 ) according to any one of the preceding claims, wherein the at least one variable dye ( 3 ) of the two-dimensional graphic code ( 2 ) a second dye ( 12 ) whose visibility at a temperature above a switching temperature ( 15 ) decreases. Method for monitoring the cold chain of a food product comprising the following steps: a) providing a packaging means ( 1 ) according to any one of the preceding claims; b) filling the packaging means ( 1 ) with a food product; c) deactivating an activation barrier ( 8th ) of a two-dimensional graphic code ( 2 ) the packaging; d) providing a first product information ( 6 ) with the two-dimensional graphic code ( 2 ), when a temperature is a switching temperature ( 15 ) has not exceeded; and e) providing second product information ( 7 ) with the two-dimensional graphic code when the temperature is the switching temperature ( 15 ) has exceeded.

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